Description
This homemade Butter Pecan Ice Cream recipe features rich, creamy custard infused with toasted pecans and brown sugar. The luxurious ice cream is crafted from scratch using a slow-cooked custard base, ensuring a smooth texture and deep buttery flavor, perfect for a classic dessert loved by all.
Ingredients
Scale
Nuts
- 1 1/2 cups pecans, chopped
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 large egg yolks
- 1 tablespoon unsalted butter
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 8-10 minutes, stirring occasionally. Toast until the nuts become golden and release a fragrant aroma, enhancing their flavor for the ice cream.
- Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, brown sugar, and salt. Warm this mixture over medium heat, stirring gently until the sugar dissolves. Be careful to heat it slowly and avoid boiling to maintain a smooth texture.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually pour about half a cup of the warm cream mixture into the yolks while whisking constantly. This step prevents the eggs from curdling by slowly raising their temperature.
- Cook Custard: Slowly pour the egg yolk mixture back into the saucepan with the remaining cream, whisking continuously. Cook over medium heat, stirring constantly until the custard thickens and reaches 170°F (77°C) on a thermometer. This process ensures a creamy, safe custard base.
- Add Butter and Vanilla: Remove the saucepan from heat, then stir in the unsalted butter and vanilla extract until fully incorporated. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to develop flavor and texture.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is nearly finished churning, add the toasted pecans to evenly distribute these crunchy, flavorful nuts throughout.
- Freeze: Transfer the churned ice cream into an airtight container. Freeze for several hours to firm up, typically at least 4 hours, before serving for the best creamy texture and flavor.
Notes
- Be sure to stir the custard constantly while cooking to prevent the eggs from scrambling.
- Do not skip chilling the custard; it helps improve the ice cream’s texture and flavor.
- If you don’t have an ice cream maker, you can freeze the custard in a container and stir every 30 minutes until creamy.
- Use fresh high-quality pecans for the best taste and texture.
- Allow the ice cream to soften slightly at room temperature before scooping for easier serving.
